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–+ servings

Sablefish (or any fish!) Chowder with Lemon & Kale

5 | 2 reviews
This is one of those meals that I keep coming back to when I need comfort. It's hearty and filling, while still being nourishing and packed with seasonal vegetables. Feel free to use any white fish in this one, although I do love sablefish for its rich texture that feels like a mix between salmon and swordfish.
Prep Time 30 minutes
Cook Time 1 hour
Servings: 6 servings

Equipment

Ingredients

  • 1 medium fennel bulb, 10 ounces
  • 1 large yellow onion, 12 ounces
  • 4 garlic cloves, grated
  • 2 tablespoons chopped rosemary
  • 1 tablespoon fresh thyme leaves
  • 4 medium carrots, 5 ounces
  • 2 pounds baby potatoes, 32 ounces
  • 2 tablespoons salted butter
  • 1/4 cup extra-virgin olive oil , plus more for finishing
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 cup dry white wine, 8 ounces
  • 1 cup clam juice, 8 ounces
  • 1 tablespoon Better Than Bouillon vegetable base
  • 6 cups water
  • 2 bay leaves
  • 1 pound sablefish, or any flaky white fish like halibut, cod, or flounder
  • 5 cups kale leaves, 5 ounces
  • 1/3 cup heavy cream
  • 1 lemon for zest and juice

Instructions 

  1. Thinly slice the fennel bulb and onion. Set aside.
  2. Grate the four garlic cloves and set aside as well. Finely chop up two tablespoons of fresh rosemary and pull off 1 tablespoon of thyme leaves from their stems.
  3. Peel four carrots, halve them lengthwise and slice them into thin half-moon pieces. Quarter two pounds of baby potatoes and set aside.
  4. Place a 7-quart Dutch oven over medium heat. Add 2 tablespoons of butter and 1/4 cup of olive oil and let the butter full melt. Add in the fennel and onions and cook, stirring occasionally for 10-12 minutes or until the onion is melty. Season with a teaspoon of salt.
  5. Add the garlic, rosemary, thyme, 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper and mix to combine. Cook for less than a minute or until the garlic is fragrant.
  6. Add in the carrots and potatoes and stir. Season with another big pinch of salt and a few cracks of black pepper.
  7. Pour in the wine and let it reduce for 2-3 minutes, simmering so that the alcohol in the wine cooks off. Mix to make sure the wine can seep into the potatoes.
  8. Add in the clam juice and stir again.
  9. In a large bowl, whisk together 1 tablespoon of Better Than Bouillon vegetable base and 6 cups of water. Pour that into the pot. Add two bay leaves and bring this to a simmer. Cover and let simmer for 20-30 minutes. The longer it simmers, the more flavor will build.
  10. Cube the pound of sablefish into 1-inch cubes. Roughly tear the kale leaves.
  11. When the chowder has simmered for at least 20 minutes, use an immersion blender to blend up half the soup, leaving a few vegetable chunks in the mix for texture. You can also scoop out a few cups of the vegetables and blend in a traditional blender, then add it back to the soup, if that works better for you.
  12. Add in the sablefish and kale, bring to a robust simmer and cover for 6-7 minutes or until the fish is cooked through. Taste and season with salt and pepper as needed.
  13. Add in 1/3 cup of heavy cream and mix. Zest in 1 teaspoon of lemon zest. If you like a lemony finish, squeeze in 3 tablespoons of lemon juice. If you like less acid, only use about 1-2 tablespoons.
  14. Serve warm with a drizzle of olive oil on top!